Serving Size: 3 servings of sauce, but only 1 serving of pasta with the sauce. Use 1/3 of the sauce for this recipe and the rest for other meals! Store it in the fridge (good for 4-5 days) or freezer (good for 4-6 months).
Ingredients:
-28 oz. can crushed tomatoes (you can use two 14 oz. cans of diced tomatoes, but I would add about 1 tablespoon of tomato paste)
-2 cloves garlic, minced
-1/2 cup of onions, chopped
-1 tablespoon olive oil
-1/4 cup parsley, chopped
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 cup dry pasta (I recommend penne or bow-tie)
Optional:
-1/2 cup canned white beans (such as cannellini or northern), rinsed & drained
-a little bit of grated Italian cheese (for on top of pasta)
**If you have any vegetables (ex: green pepper, mushrooms, eggplant, carrots, frozen/fresh butternut squash), add about 1-2 cups of them to the sauce during step 3!
Directions:
1. Bring saucepan to a boil
2. Heat sauté pan over medium heat --> add olive oil and onions
3. Sauté onions (5 minutes) --> add garlic (1 additional minute) --> add canned tomatoes, salt, and pepper
*if adding veggies, add them when you add the garlic**
4. Let tomato/onion/garlic mixture simmer in pan for about 5-10 minutes; at this point, add pasta to the boiling pot and cook according to package
5. Add pasta (and beans, if using) to 1/3 of tomato sauce in pan and heat for 3-5 minutes on low heat
NOTE: Before adding pasta (& beans) to saute pan with tomato sauce, pour 2/3 of tomato sauce into a heat-proof container
6. Sprinkle parsley and grated cheese on top of pasta --> serve in a bowl and enjoy :)
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